Name: Old-Fashioned Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups white sugar; 2 cups all-purpose flour; 5 eggs; 1 cup shortening (such as Crisco®); 5 tablespoons whole milk; 1 tablespoon vanilla extract; 2 teaspoons lemon extract; ¼ teaspoon baking powder

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A delightfully simple lemon pound cake with a tender crumb and delicate citrus flavor. This timeless recipe has been passed down through generations, bringing the perfect balance of sweetness and lemony brightness to your table. The cake bakes into two beautiful loaves, making it perfect for sharing or freezing for later enjoyment.

Why You'll Love This Recipe

This traditional lemon pound cake recipe strikes the perfect balance between simplicity and flavor. The subtle lemon notes are refreshing without being overwhelming, and the dense, moist texture is exactly what you want in a classic pound cake. It's incredibly versatile—perfect for breakfast with coffee, afternoon tea, or dressed up with berries for dessert. Best of all, it requires minimal effort with basic pantry ingredients, making it accessible even for beginner bakers. The recipe produces two loaves, so you can enjoy one now and save one for later or share with friends and family.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

White sugar provides the perfect sweetness level for this pound cake while also contributing to its tender texture by creating air pockets when creamed with shortening.

All-purpose flour forms the structure of the cake, creating a stable but tender crumb that's characteristic of good pound cake. Make sure to measure it correctly by spooning into measuring cups and leveling off for best results.

Eggs are essential in this recipe, providing structure, moisture, and richness. The five eggs here create that signature dense pound cake texture while helping the cake rise properly.

Shortening gives this cake its characteristic velvety texture. Unlike butter, shortening creates an exceptionally tender crumb and helps keep the cake moist for days. If you prefer, you can substitute unsalted butter, though the texture will be slightly different.

Whole milk adds necessary moisture and creates a richer flavor than lower-fat alternatives. The fat content helps create a tender crumb.

Vanilla extract brings warmth and depth to the cake's flavor profile, enhancing the overall taste without competing with the lemon.

Lemon extract provides that signature citrus flavor without adding additional liquid that fresh lemon juice would introduce. This concentrated flavor ensures a distinct but not overpowering lemon note.

Baking powder provides just enough lift for this dense cake. The small amount used is intentional—traditional pound cakes rely primarily on creamed fat and sugar plus eggs for their structure.

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans thoroughly to prevent sticking.
In a large bowl, combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder. Mix until all ingredients are well incorporated and the batter is smooth.
Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.
Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center of each cake comes out clean. The tops should be golden brown and feel firm to the touch.
Allow the cakes to cool in the pans for about 10 minutes before removing them to a wire rack to cool completely.

Servings and Timing

This recipe yields 2 loaves, with each loaf providing approximately 6 servings, for a total of 12 servings. The preparation time is about 15 minutes, with a baking time of 30 minutes, bringing the total time to 45 minutes. Each slice contains approximately 250-300 calories, making it a substantial but not overwhelming treat.

Variations

Lemon Glaze: Mix 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth, then drizzle over the cooled cake for extra lemon flavor and sweetness.

Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a delightful texture contrast and visual appeal.

Citrus Blend: Replace half the lemon extract with orange extract for a more complex citrus flavor profile.

Lemon Blueberry Pound Cake: Gently fold in 1 cup of fresh or frozen blueberries (tossed in a tablespoon of flour to prevent sinking) before pouring the batter into pans.

Lemon Almond Cake: Add ½ teaspoon of almond extract and sprinkle sliced almonds on top before baking for a nutty complement to the lemon flavor.

Herbal Twist: Add 1 tablespoon of finely chopped fresh rosemary or thyme to the batter for a sophisticated herbal note that pairs beautifully with lemon.

Storage/Reheating

Room Temperature Storage: Store completely cooled cake in an airtight container or wrapped tightly in plastic wrap for up to 3-4 days at room temperature.

Refrigeration: For longer storage, keep the pound cake in the refrigerator for up to a week. Wrap it tightly in plastic wrap or place in an airtight container to prevent it from drying out.

Freezing: This pound cake freezes exceptionally well. Wrap individual slices or whole loaves in plastic wrap, followed by aluminum foil or place in freezer bags. The cake will maintain quality for up to 3 months in the freezer.

Reheating: To enjoy warm pound cake, microwave individual slices for 10-15 seconds. For a more toasted texture, place slices in a toaster oven or under the broiler for a minute or two. You can also let frozen cake thaw at room temperature for about 1-2 hours before serving.

Refreshing Stale Cake: If your pound cake has become slightly dry, lightly brush slices with simple syrup (equal parts sugar and water heated until sugar dissolves) before serving to restore moisture.

FAQs

Why did my pound cake sink in the middle?

Pound cake may sink in the middle if the oven temperature is too high, causing the cake to rise rapidly then collapse. Another common cause is opening the oven door too early during baking. Always ensure your oven is properly preheated and avoid opening the door during the first 20 minutes of baking.

Can I use butter instead of shortening in this recipe?

Yes, you can substitute an equal amount of unsalted butter for shortening. The texture will be slightly different—butter will give a more pronounced flavor but might create a slightly less tender crumb. If using butter, make sure it's at room temperature for proper creaming.

How do I know when my pound cake is done baking?

The most reliable method is to insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs (but no wet batter), the cake is done. The cake should also be golden brown on top and will slightly pull away from the sides of the pan.

Can I use fresh lemon juice instead of lemon extract?

While you can add 1-2 tablespoons of fresh lemon juice for flavor, it shouldn't completely replace the lemon extract, which provides concentrated flavor without additional liquid. If you don't have extract, use 1-2 tablespoons of lemon juice plus 1 tablespoon of lemon zest for a similar flavor impact.

Why is my pound cake dry?

Dry pound cake usually results from overbaking or measuring flour incorrectly. Be sure to spoon flour into measuring cups rather than scooping directly from the bag (which compacts it). Also, check your cake a few minutes before the recipe suggests, as oven temperatures can vary.

Can I make this recipe as one large cake instead of two loaves?

Yes, you can bake this in a 10-inch tube pan or Bundt pan instead of two loaf pans. Increase the baking time to 50-60 minutes, checking for doneness with a toothpick. The cake will have a different appearance but the same delicious flavor.

Why is it called a pound cake?

Traditional pound cake got its name because it originally contained a pound each of four ingredients: flour, sugar, butter, and eggs. While modern recipes like this one have evolved with different proportions and additional ingredients, they maintain the characteristic dense, rich texture.

Can I add a lemon glaze to this cake?

Absolutely! A simple lemon glaze made from powdered sugar and fresh lemon juice makes a wonderful addition. Mix 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth, then drizzle over the cooled cake for extra lemon flavor and sweetness.

How can I ensure my pound cake doesn't stick to the pan?

For best results, thoroughly grease the pans with shortening or butter, then dust lightly with flour. Alternatively, use a baking spray that contains flour. For extra insurance, you can line the bottom of the pans with parchment paper.

Can I make this recipe ahead of time for a special occasion?

Yes, this pound cake is perfect for making ahead. It actually improves in flavor after a day, as the lemon notes mellow and distribute. You can bake it 1-2 days in advance and store at room temperature, or freeze for up to 3 months and thaw before your event.

Conclusion

This Old-Fashioned Lemon Pound Cake is a testament to the beauty of traditional baking—simple ingredients coming together to create something truly special. Its versatility makes it appropriate for any occasion, from casual coffee breaks to elegant desserts when dressed with fresh berries and whipped cream. The recipe's reliability and the cake's keeping qualities have made it a favorite across generations. Whether you're an experienced baker or just starting out, this pound cake delivers consistent, delicious results that will have everyone asking for seconds. Keep this recipe close at hand—it's sure to become a staple in your baking repertoire, just as it has been in countless family cookbooks for years.

Old-Fashioned Lemon Pound Cake

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Author: Emmily
Total Time: 45 mins
Yield: 2 loaves
Diet: Vegetarian

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Description

This old-fashioned lemon pound cake is a classic recipe with a light lemon flavor. It's quick and easy to make and pairs wonderfully with coffee. It can also be served with a lemon glaze if desired.

Ingredients

2 cups white sugar

2 cups all-purpose flour

5 eggs

1 cup shortening (such as Crisco®)

5 tablespoons whole milk

1 tablespoon vanilla extract

2 teaspoons lemon extract

¼ teaspoon baking powder

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Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour the mixture into the prepared pans.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.